Brownie Cheesecake Ice Cream

adapted from Emeril Lagasse and Smells Like Brownies


8 oz. cream cheese, room temperature

1 cup sugar

1 cup sour cream

1 cup heavy whipping cream

1 tsp vanilla bean paste (or vanilla extract)

2 cups brownie cubes (1/2") from a batch of Baker's One Bowl Brownies


In a mixer bowl, beat the cream cheese and sugar together until soft and smooth.  In a measuring cup stir together the sour cream, heavy cream and vanilla.  Add the mixture to the cream cheese in two batches, beat well after each, until combined.  Scrape the edges of the bowl and beat for 1 minute more.  The batter should be thick and smooth.


Chill the cheesecake batter for 1 hour in the refrigerator.


After the hour, churn the mixture in your ice cream maker per the manufacturer's directions.


Add the brownie cubes per the manufacturer's directions for add-ins.


Transfer the ice cream to a plastic container with a lid, such as a cambro.


Freeze at least 3 hours before serving.


NOTES:  My ice cream maker didn't like the brownie cubes.  I found it easier to mix them into the ice cream prior to transferring them to the plastic container.


Baker's One-Bowl Brownies

adapted from Kraft and Smells Like Brownies


4 oz. unsweetened Baker's chocolate

12 Tbsp unsalted butter

2 cups sugar 

3 eggs

1 tsp vanilla paste, or extract

1 cup flour

1/4 tsp salt


Preheat oven:  350° F.

Line a 9"X 13" baking pan with foil (to make a sling) and spray lightly with baking spray.


In a large microwave-safe bowl, break the chocolate into small pieces and cube the butter.  Microwave on high for 2 minutes or until the butter is completely melted.  Stir to combine.


Stir in the sugar.  Beat in the eggs and vanilla until well combined.


Stir in the flour and salt.  Do not over-beat the batter or the brownies will become tough and chewy.


Transfer the batter to the prepared pan.  Spread the batter evenly and smoothing the top with a spatula.


Bake for 30 minutes.


Remove the pan from the oven and allow to cool for 5 minutes.  Lift the sling out of the pan and continue cooling the brownies on the counter.  When completely cool, cut the brownies into squares. Serve with a scoop of ice cream and drizzled with chocolate sauce.


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